The Vollrath Feed Chef Rich Rupp & Justin Pehrson

It’s Episode 50 of The Vollrath Feed podcast! We celebrate this milestone with a very special show. Chef Rich and Justin are joined by Digital Content Specialist Nate Woelfel and CEO and President of Vollrath Paul Bartelt as they break down their favorite moments from over a year’s worth of episodes.

This week, we take a dive into the teaching side of the culinary arts with Chef Jennifer Denlinger who runs the Culinary Management and Hospitality Management programs at Valencia College’s Poinciana campus in Florida. We delve into a variety of topics including: how she prepares her students for a career in foodservice, teaching culinary skills during a pandemic, training advice for operators, and much more.

TJ Schier has learned a lot in his over three-decade run in the foodservice industry. His experience as both a restaurant franchisee and a foodservice consultant gives him a unique perspective on the ins and outs of the operational side of the food world. In this episode, TJ weighs-in on a host of topics such as: catering, take-out, third-party delivery, and creating a culture with your employees. So sit back and enjoy nearly an hour of free advice that can help you on your foodservice journey.

No matter where it is happening, at the end of the day, foodservice is about hospitality. Chef Justin Domsch, executive chef of the Denver Broncos joins the show this week to discuss his approach to serving professional athletes, the ins and outs of his position, sourcing, must-have equipment, and where he gets his inspiration.

It has been said that history helps define our past and shape our future. As the founder of the organization Black Culinary History, Chef Therese Nelson has spent much of her career exploring, recording, and educating others on the culinary roots of black culture. Therese joins Chef Rich and Justin this week to discuss her mission of preserving the legacy being constructed by black chefs for this next generation.

Jim Petersen, president of C.i.i Food Service Design, is an industry lifer. He has seen and learned a lot over his four-plus decades in the foodservice world. He shares his wisdom with Chef Rich and Justin in an episode that covers everything from specifying equipment, lessons learned, and a deep dive into the world of foodservice in correctional facilities.